This is an introductory textbook that every coffee shop owner must read.

New coffee secrets, pre-emptive disclosure:

Light of New Taiwan: champion Baker and Baking Curve

The third wave of essence: Nordic coffee aesthetic trend and roasting techniques

The new dryer comes out: high cost-effective American and Taiwan machines with low maintenance and low energy consumption

How much do you know about coffee?

A bitter and black drink, with dryness and heat, benefit the stomach, treat headache, increase physical strength, clean skin, diuresis and deodorant, and make the whole body fragrant. Can restrain drowsiness, there seems to be a real gas between the bones, refreshing, what kind of drink is it?

A: state (Bunn). Later generations called coffee (Coffee).

Is the shepherd boy Katie really the ancestor of coffee?

A: in fact, there is no such person in history!

Who are the celebrities who drink 40 cups of black coffee a day to keep themselves awake?

A: Voltaire, the literary giant

Muslims must drink drinks every day, also known as the native products of the Arab people, Coca-Cola, which drink?

A: Qishr, the predecessor of coffee.

Is there actually a conspiracy behind the rumors of a shepherd boy in the history of coffee?

Is there someone else who is the father of coffee?

Do you know the evolutionary history of drinking coffee?

Oral coffee pill: the ancient Gella people picked the coffee fruit, pounded it, wrapped it with animal fat, kneaded it into a small ball, and put it into a skin bag for a long trip / sign.

A powerful pill that can be eaten bravely during war / robbery. ◇ Coffee Fruit Wine Juice: there is a folk custom of brewing coffee fruit into wine to drink. The Muslim imam instructed the believers to boil the fruit water and drink it.

Chew the curry grass: directly chew its leaves, swallow the juice, but also bubble boil to drink.

Make coffee and fruit soup

Brew coffee

The earliest Coffee recipe in History-- Ginger Coffee

Materials:

240 kilos of water (one cup)

25x 30g ultra-fine ground coffee (the closer the flour is, the better)

20 grams of brown sugar

5 grams 10 grams of minced ginger

Practice: pour cold water into a Turkish copper pot with a long handle, heat it to a quick boil, stir in the formula, bring to the boil, and remove the copper pot. As soon as coffee

The foam falls, then moves into the fire source to heat, foams and then removes. Repeat the above action, that is, the coffee foam should be boiled three times before turning off the fire. If you are afraid of ginger too much

Heavy can add cinnamon powder, afraid too sweet can reduce the amount of sugar. Sift out the slag with a metal strainer before drinking.

[introduction to the text]

Coffee is not only to drink, it is an interesting knowledge in itself!

Drinking coffee is a daily behavior, but learning coffee is a way of life.

Why can an unpopular book about coffee history and baking be sold for 7 years and reprinted for 20 brushes?

Why must this bartender develop a must-read textbook on the bookshelf behind the bar in every coffee shop?

Han Huaizong, an old urchin in the coffee industry in Taiwan, wrote "Coffee Science" after completing the 400000-word "Fine Coffee Science". He not only revised the original concept of coffee history, the introduction of producing areas, and fine famous beans, but also added new contents. such as the introduction of Nordic coffee aesthetics that leads the international coffee fashion. A complete introduction of Chen Zhihuang, winner of the Nordic Cup baking competition, and Jiang Chengzhe, runner-up of the World Cup baking competition, who won honor for Taiwan in the international competition.

Chen Chih-Huang, the light of new Taiwan, was the champion of northern Europe, but was almost "killed"?

The inspiration of Jiang Chengzhe's own double baking method came from the principle of material chemistry?

In addition to introducing the process of learning and participating in the competition between the two bean bakers, the analysis of the winning bean formula and baking curve is the only first-hand information available in the community.

This book adheres to the author's consistent profound and simple words, accompanied by the historical materials of coffee, wonderful inside stories unknown to the outside world, as well as the latest information in the international coffee industry. It is a coffee book that can satisfy all kinds of coffee fans and coffee industry personnel. it's best to read a solid coffee book. [[presenter]

All famous coffee shops in Taiwan are highly recommended (sorted by Taiwan from north to south to east)

Taipei. Fika Fika Cafe.James Chen

Taipei. Vetty Coffee. Yang Mingxun

Shanghai European Bakery. Jiang Chengzhe

In Hongjia. Lin Zhe-hao

Miss Kan Ka-Cheng

Chongqing. Brista Coffee West Point training College

Taipei. Gabee. Lim Dong-Won

Taipei. Arista Perfetto. Miss Liu

Taipei. Rufous Coffee. Xiao Yang

Hsinchu. GB5 Coffee with Heart

Taichung. Osher. Xu Baolin

Taichung. MOJO Coffee.Scott

Taichung. Coffee leaves. Ye Shihuang

Kaohsiung. 36 flavor cafe

Pingtung. Nearly cafe é .Chris Liao

Taitung. Sea breeze coffee. Huang Caizhen

Taitung. Tianma hand baked boutique coffee

[recommendation]

Osher. Xu Baolin (CoE International Review)

The new generation of coffee people have three characteristics: "making good coffee, solid knowledge, and extensive coffee information". It takes both civil and military skills to meet today's needs.

Consumers, Mr. Han Huaizong's "New version of Coffee", can meet the above needs, especially recommended!

James Chen, founder of Fika Fika Cafe (2013 Nordic Cup Baking Bean Championship)

Mr. Han is the number one professional writer in the field of coffee in the Chinese world. This is a coffee classic with both breadth and depth.

Shanghai European Bakery. Jiang Chengzhe (runner-up of baked beans in 2013 World Cup)

People who want to have a systematic and in-depth understanding of coffee, how can they not read this classic, which is known as the Bible of the coffee industry.

Vetty Coffee. Yang Mingxun

Behind the words of teacher Han Huaizong, the coffee industry is full of scholars' reflection and arrangement, which is a masterpiece that coffee people have to read!

Founder of Coffee Research Office in Taiwan. Lin Zhe-hao (Director of Taiwan Coffee Association)

Teacher Han can really be said to be the first coffee gentleman plus the teacher Wen Ru, who always makes us and other listeners and readers know the truth and find it difficult to be poor.

MOJO Coffee.Scott

The new edition of Coffee is like the best Chinese textbook for coffee. Mr. Han can always use accurate but approachable words to state his coffee major.

GABEE. Lim Dong-Won (champion of the 1st and 3rd Taiwan Coffee Masters Competition)

Teacher Han Huaizong made an in-depth analysis of the historical development and roasting information of coffee in northern Europe, which is really a great blessing for the coffee industry.

Jian Jiacheng (winner of the 2011 World Cup Coffee Masters Taiwan trials)

If you want to explore the mysteries of coffee, you must have a "new version of Coffee", which is more about new knowledge that coffee roasting must cover.

Coffee leaves. Ye Shihuang

A close reading of the New Coffee Science will not only learn the basic knowledge of coffee, but also bring you a more in-depth discussion on coffee roasting, brewing and tasting.

RUFOUS Coffee. Xiao Yang

Teacher Han's "New version of Coffee" is completely private and fully shared, and it is definitely a must-read professional book for coffee practitioners.

Pingtung. Nearly Caf é. Chris Liao

For most coffee fans in Taiwan who want to know about fast baking in Europe and the United States, it is nothing more than a baking treasure book.

Sea breeze coffee. Huang Caizhen

With the book "New Coffee", let Han Sir lead you to experience an unprecedented coffee feast!

Tianma hand baked boutique coffee

In a book about boutique coffee, "the New Edition of Coffee" is very rare and rich.

GB5's coffee with heart. Ye Rongcong

It is included at a glance in this book with professional and valuable knowledge, which is a sought-after sunflower book for everyone in the coffee world.

A brief introduction to the author

Han Huaizong

He graduated from Soochow University in English. In 75, he joined the Associated Press Department as the editor of the Chinese version of US News and World report, and transferred to the International News Center of the United Daily News to compile. He retired in 92. In 87, he also served as vice president of Seattle gourmet coffee products until 91, assisting in product development and compiling the monthly education magazine Coffee Times.

During his tenure at US News and World report, he formed the habit of staying up late drinking coffee to refresh himself due to jet lag with the US editorial department. At first, I drank instant coffee, but it didn't taste good and bitter, so I helped myself by baking coffee beans, rewarding taste buds, unconsciously playing with coffee, collecting a large amount of international coffee information, and studying coffee roasting and brewing for 30 years. The study of coffee is broad and profound, it is high, and it is hard to drill. Endless learning, diligence is the shore, self-proclaimed to be a lifelong student of Coffee University!

Works:

New Coffee Science: a Secret History, Fine beans, Nordic techniques and an introduction to Baking. ─ 2014

"Fine Coffee Science: shallow roasting, single Product, Manor Bean ── the third Wave of Fine Coffee Encyclopedia." ─ 2012

"Fine Coffee Science: cup Test, Taste Wheel, Golden Cup Criterion: an introduction to ── Coffee Gourmet." ─ 2012

Coffee Science: a Secret History, Fine beans, and an introduction to Baking. ─ 2008

Translated as:

"Starbucks: the Legend of the Coffee Kingdom" ─ 1998

Long live Coffee: how small Coffee changes the World. ─ 2000

Catalogue

Chapter. 1 split shepherd boy said, looking for coffee godfather ── coffee history deduction (part I)

At the entrance of mellow coffee, the truth suddenly emerges. -- Arab Coffee historian, Jagiri

The shepherd boy said Yang

European literati compete for the right to interpret coffee

The broken shepherd boy said

(1) the Gaila people chew coffee fruits and cakes.

(2) famous Persian doctors use coffee as medicine

(3) Zheng he secretly helped to secularize coffee. (4) looking for the father of coffee

(5) the ban on coffee in Mecca: the "historical era" of coffee is coming.

(6) the coffee palace is gorgeous, and the Europeans are amazing.

Summary of this chapter

Chapter. 2 Coffee spread northward, Europe is more sober, ── Coffee History deduces (part two)

I drink forty cups of coffee a day to keep myself awake and think about how to fight tyrants and stupidity to the end. -- Voltaire

Venice ignites the flames of European coffee

Satan drink baptized as Christian drink

Turkey lost the battle over coffee?

Florida: the third oldest cafe in the world

Viennese Coffee Wonder: Kochsky

The origin of praises bread

Mariad Reza Coffee has an allusion.

Domasselli: the second oldest cafe in the world

Musicians and Coffee

Slow stew of French coffee

Pucco: the oldest cafe and encyclopedia editorial department

Coffee: the Catalyst of Revolution

Napoleon bean grinder and private coffee

30,000 cups of coffee from Balzac

Sober, witty English coffee

Taverns join hands with women to crack down on cafes

The coffee shop is the birthplace of the enterprise

Coffee conforms to Puritan aesthetics

Coffee vs. German beer

The United States abandons tea and hugs coffee

Cowboy coffee turns into boutique coffee

Chapter. 3 the legend of incense: Tibica and Bourbon

Ten billion coffee trees in Central and South America are the result of beauty tricks, male tricks, theft, slaves and plunder, which can be called the greatest romance and sorrow in the history of coffee.

-Anthony. Wyder (Antony Wild)

Cultivation of coffee mother tree "Tibica" in Holland

Disobedient officers achieve the great cause of French coffee

Bourbon round beans fragrance in Central and South America

Coffee production capacity opened, the price plummeted. The romance and sadness of Napoleon's captivity of St. Helena Island

Chapter. 4 introduction to boutique coffee

No matter how good baking technology can not beautify mediocre beans or defective beans into high-quality beans. Only the carefully planted manor coffee or producing area can be attracted by the roaster's good hands.

People's "Terroir". Choosing good beans and getting rid of rotten beans is the first step in fine coffee. -- Alfred Pitt, the late founder of Bitz Coffee.

(1) selection and planting: good pedigree, always win the competition

Ancient native species

Gene mutant

Arabica intraspecific hybridization (Intraspecific Hybrid)

Interspecific hybridization between Arabica and stout bean (Interspecific Hybrid)

Low caffeine variety: bourbon variety low caffeine vs. Ethiopia ultra-low cause variety

The winner of the cup test: Bourbon is the best.

(2) site selection and planting: different soil and water give birth to different fragrant elves.

Relationship among altitude, variety and flavor

The relationship between acid-fragrant spirit, humidity and soil quality

(3) removing pods and taking beans: sun exposure, water washing and semi-washing.

Select red fruit

Distinguish between floating beans and sunken beans

The solarization method achieved success in a battle.

Washing method to increase fruit acid spirit

Mechanical semi-washing vs. Half-sun in Brazil

Alternative extraction of beans: in vivo fermentation

(4) grading system of high-quality beans

The size of the bean body and the grade of altitude

There are too many defective beans at stake level.

The key to buying raw beans: smell, see, touch

Stout beans fight for high-quality products

Chapter. 5 Fine Coffee: Africa

The four systems of forest, semi-forest, pastoral and large farm build the unparalleled coffee cultivation form in Ethiopia. Ethiopian Society for Biodiversity Conservation

(1) Ethiopian Coffee: legendary and tangerine

The Origin of Human beings and Coffee trees

Han Bo, hyenas and the Holy City

The decaf tree set off a diplomatic war.

Ethiopia beat the Hulk in the battle. It is expected to increase production year by year.

Unique bean appearance and grading system

Four major cultivation systems

Nine major producing areas

(II) Yemen Coffee: the vanishing Arab Wild

Diagnosis and treatment of serious illness in coffee planting industry

Military parade in boutique producing areas

(3) Kenyan Coffee: a strong Acid that has aroused heated debate among scientists

The second-tier producing countries compete for the top

Chapter. 6 Fine Coffee ── Central and South America

Brazilian coffee is flooded, and more cups are not enough. There is no tea or juice here. It all depends on coffee to quench thirst. The politician's daughter was still fined for stealing water. Scrambled Egg with Ham doesn't taste good enough.

Coffee jam for seasoning. It's just that this is Brazil, and I'm afraid of drinking too little coffee. -- "the Song of Coffee", Frank Sinatra, ○, 1966.

Brazilian coffee-- supple and sweet

Brazil production area rating

Brazilian boutique Bean New Hope ── South Minas and Midwest Syracuse

The Diamond Plateau sets off a new wave in ── Basiya province

Stout beans are not self-sufficient.

Sun, half-sun and water washing show multiple flavors.

Yesterday's superstar ── Santos

Tomorrow's coffee is in its infancy.

Fiery Red Coffee Manor

Colombian coffee-size is more important than anything else

Advantaged low latitude and high altitude

Guatemala Coffee the smell of volcanic Rainforest in ── Highlands

Three major producing areas of atypical volcanic geology

Five typical volcanic geological producing areas

Classic flavor of Costa Rican coffee ── golden beans

Original treatment method of "as sweet as honey"

Raminita eliminates 70% of raw beans

Panamanian Coffee ── National Beautiful Geisha

Originating from Ethiopia

Jhala Miyou Manor

Rare boutique coffee

Salvadoran coffee ── unpredictable Pacamara. An alternative variety of hybrid beans

Nicaraguan Coffee-charming almond flavor

Chapter. 7 Fine Coffee: Asia and Islands

Thanks to Batak, Gaio and Toraja for growing fragrant and charming Mantenin and Toraja coffee for the world. -- greetings from the author

Indonesian coffee ── has a stuffy flavor, low acidity and good mellowness.

Manning should be renamed Batak.

Famous factory stationed in ── Aceh Coffee in Lake Tawa

── Sulawesi with small quantity, high quality and fragrant flowers

Papua New Guinea Coffee ── 's brightest Asian flavor

Indian Coffee ── is very popular in Europe.

Smoked, salty, wind-stained beans with strange taste

India's top-notch ── Myso gold brick

Jamaica Blue Mountain Coffee ── is fragrant and sweet.

Blue Mountain Coffee has a rough way.

Blue Mountains account for only 25% of Jamaica's output.

A highly controversial elegant fragrance

Hawaiian Kona Coffee ── moves forward from the adulteration scandal

An introduction to Chapter.8 Coffee Baking (part I)

Medieval alchemists tried in vain to turn scrap iron into gold with basic chemistry. However, the coffee roaster can turn the humble coffee beans through the scorching sun to complete the thermal decomposition and polymerization reaction that is difficult to replicate in the laboratory, and synthesize more than 1,000 fragrant elves, making it the most mellow drink in the world. ── coffee chemist, JosephA. Rivera)

There is a great difference between soybeans and coffee beans.

Coffee fragrant elf parade

I. aromatic components of sugars and proteins

Aromatic components of organic acids

III. Other aromatic components

Summary

Know the roaster

Three heat conduction modes of roaster

Type of roaster

Important components of semi-direct fire roaster

Baking degree definition standard

The baking degree of Aigezhuang numerical value is compared with Chinese.

The beginner's rhythm of baking beans. I. dehydration stage: from green to yellow

Second, the stage of igniting fire: making thermal impulse

Third, the first explosion and fire reduction stage: aromatic degradation and polymerization.

Fourth, the second explosion fine-tuning stage: should be small rather than big

Cool the beans: go, go

Time, temperature, throttle and baking curve

European and American style: stir-fry for 12 to 15 minutes

Slow frying in Japanese style: 15 to 30 minutes

Compile a baking record sheet

Essential elements of baking record sheet

How to determine the baking degree and the opportunity to come out of the furnace

An introduction to Chapter.9 Coffee Baking (part two)

It is not difficult to bake coffee beans until they are black and oily, but deep-roasted beans with bright oil are not equal to "Bitz coffee". They are like sparkling things, but not necessarily gold. The late founder of ── Bitz Coffee, Avery. Pitt.

Bitz European-style re-baking wind, igniting boutique coffee fever

Re-bake urchin as coffee policeman

Coffee quips: "Binique", "Jobak"

Re-bake and touch the United States

The shallow baking camp was defeated by the black regiment.

"Coffee relationship" imitates "Bitz Coffee".

George。 Hall insists on individual items and promotes shallow baking aesthetics.

Starbucks betrays deep baking

Bitz insists on oil production aesthetics

Great Analysis of Bitz's re-baking techniques

Analysis of Bitz Deep Baking Rhythm

The caramelization of bean core is higher than that of bean surface.

Alternative quick fry: exploring the secrets of powerful baking techniques

Save time, labor, labor and fuel

Re-bake the big collection of die-hards

Sweet and bitter factors of Coffee

The key to shallow baking and grinding acid of hard beans

Shallow roasting demonstration of Bobart and Billie roaster

Review on the problem of double stir-frying and single stir-frying

Talking about the Formula

Fume and maintenance of roaster

Chapter.10 Coffee extraction and Health

Four of the world's favorite drinks-coffee, cocoa, cola and tea-contain caffeine. The world consumes 120000 metric tons of caffeine every year, enough to provide 260 cups of tea or coffee per person per year for men, women and children around the world. At least 60,000 metric tons of caffeine comes from coffee beans, while the rest is obtained from cocoa beans, tea and cola seeds, and very little is synthesized in the laboratory. Coffee beans have become the largest source of demand for caffeine. The lethal amount of caffeine is about 10 grams. Each small cup of espresso contains 70 milligrams of caffeine. You have to drink 100 cups of espresso or 50 large cappuccinos in one gulp. However, caffeine has medicinal properties, do not drink coffee, no more than three cups a day, appropriate amount. Exhortation from the author of ──

Wash away the stigma of coffee

The harm of instant coffee

Coffee: source of antioxidants

Antioxidants: eliminate free radicals and protect cells

Coffee and Disease

The nutrients of coffee

Water-soluble fiber: coffee is richer than fruit juice

Rich in vitamins and minerals

The three main types of coffee: caffeine, caffeine alcohol and white coffee alcohol

Caffeine

Caffeine and caffeine

Easily make good coffee.

Extraction mode

Chapter.11 Nordic fire light baking, refined fruit bomb

Over the past half a century, Europe and the United States have used different baking techniques and degrees to highlight different flavors, such as cinnamon baking, Nanyi baking, French baking, Viennese baking, Bitz depth.

Baking, power baking, slow stir-frying and fast frying. With the advent of two ○ and one ○, a new term has emerged in the coffee world: Scandinavian roasting or Nordic roasting, which is pulling the third boga in the United States.

The evolution of coffee may even evolve into the fourth wave of new coffee fashion!

Shallow baking is in place, the flavor is very bad.

Nordic bean baking technique, which looks like powerful baking.

The founding fathers of Scandinavian baking

Legend of Java and Mocca Cafe owned by Kafa Bakery

Tim Winderberg won the title of best baker in northern Europe for three times

Sobel and Hansen: raw bean merchants, bakeries and fashionable cafes

Nordic roasters' actual combat parameters

Sobel and Hansen

Tim Winderberg. Kafa, Johnson and Nishuang

Compare different baking curves: bean temperature curve and heating curve

The baking curve of Sobel and Hansen

Tim Windberg's baking curve

Baking curve of Kafa

The baking curve of Johnson and Nishuang

Baking parameters of beans for cup measurement

Sobel and Hansen

Tim Winderberg

Is it possible to reverse the shallow baking wind?

Chapter.12 Taiwan's cutting-edge bean baker: Chen Zhihuang-Nordic Baker Cup Champion

The second ○ 2013 can be called a famous harvest year for Taiwan bean bakers. at the end of June, Chiang Cheng-zhe, the head of ou Bakery, represented China in the World Cup bean baking competition held in Nice, France, and won the runner-up.

In early September, Fika Fika Chen Huang, an expedition to Norway, took part in the Nordic Baker Cup (Nordic Roaster Cup) baking competition surrounded by powerful enemies, and won the championship fearlessly. Jiang Chengzhe and Chen Zhihuang, cutting-edge bean bakers in their early 30s and early 40s, share the common characteristics of diligent work, decent practice, high resistance to pressure, frequent reading of European and American materials, and attaching importance to scientific analysis, taste measurement, induction and research, so as to improve the reliability of experience. Two pages are devoted to detail their baking ideas and analyze their baking curves. Let's start with Chen Zhihuang.

Break the Norwegian myth of invincibility

Lead to the maximum volatile and water-soluble aromatic compounds

The Nordic competition system is not a stereotype, and he highly agrees to participate in the competition.

Love coffee fight hand in hand

Visit famous stores, summarize cooked bean data and accumulate baking energy

Bakery psychic event

Raw beans are kept fresh at low temperatures in bakeries such as laboratories.

There are many blind spots in cup test, so triple taste identification method is adopted instead.

Perfect formula, fine decoration baking, Nordic Hong, defection and dismissal

Parameter analysis

(1) spontaneous gas firepower, throttle and SanFranciscan SF25 roaster

(2) baking time and baking degree

Champion bean baker, numbers can talk.

Chapter.13 Taiwan's new baked beans division: Jiang Chengzhe-runner-up in the World No Bean Baking Competition

2 ○ in 2013, Jiang Chengzhe, just 30 years old, won the Taiwan area trials of the World Cup Baking Baking tournament together with Wang Shiru in February. At the end of June, the two men flew to Nice, France, to compete for the World Cup title. Jiang Chengzhe and Wang Shiru, the next city, won the runner-up and the second runner-up respectively, second only to Japan. Jiang Chengzhe's concept of baking beans, the first balance, shallow roasting sour notes, the fusion of mellow feeling, his coffee has a multi-duet sense of color. He said that when he participated in the international competition for the first time, he was not familiar with the equipment, made a lot of mistakes, and deducted a lot of points, otherwise, it would not be difficult to win the championship!

There is no turning back when playing with coffee.

The company is small and has two Taiwanese champions.

World Cup Bean Baking match, Bean selection and Baking Strategy @ Analysis of the World Cup baking curve

European baker double baking method: caramel lemon juice

Record of Bean Baking Competition in the World Cup

Conclusion: happy drink, immortal praise.

Appendix 1: cutting-edge bean baking machine

Appendix (II): baking record sheet

Preface / introduction

Self-preface to the new edition of coffee science

Coffee Science: a Secret History, Fine beans and an introduction to Baking was published in 2008 and has been published for nearly seven years. Different from novels, reference books must keep pace with the times and add the latest information and trends in order to provide employees with the most accurate and valuable materials. The new edition of Coffee Science: a Secret History, boutique beans, Nordic techniques and roasting, published at the end of February 2014, complements the new skills and pulses of the evolution of the global coffee industry over the past seven years.

When I wrote the old version of Coffee in 2007, I did not expect that Taiwanese bean bakers would one day become internationally famous. However, 2013 was a bumper harvest year for Taiwan's cutting-edge bean baker and Megatron overseas. My student, Jiang Chengzhe, won the runner-up in the first World Cup Bean Baking Competition held in Nice, France in June 2013. My friend Chen Zhihuang won the Seventh Nordic Baker Cup Bean Baking Competition in Oslo in September 2013, which is a new eyes of the world. it also shows the world Taiwan's ubiquitous soft power.

Chinese people are quite strange to the popular Nordic bean baking skills, and the theory and methods of Nordic fire light baking are very different from the traditional school. As a result, three chapters of nearly 40,000 words have been added to the new edition of Coffee to explain the context of the Nordic masters' techniques and their relationship with the third wave of the United States. In addition, Chen Zhihuang and Jiang Chengzhe's baking ideas, techniques, entry strategies, and tortuous process are also described in detail, which is worthy of careful reading and experience.

Of course, the content, terminology and translation of the old version of Coffee have also been revised, such as civet coffee, organic acids, and defective beans. More importantly, I have adopted the suggestions of a large number of readers in the new edition of Coffee Science and deleted all the controversial pictures and texts in the old edition of Coffee Science. After all, decent management is the universal value, and the positive energy of the coffee industry needs you and me to maintain it.

During the writing of "New Coffee", I would like to thank Chen Zhihuang, founder of Fika Fika, and Jiang Chengzhe, founder of European Bakery, for their assistance and valuable photos and materials. At the same time, I would also like to deeply thank Taichung Osher Coffee Xu Baolin, Taichung Mojo Coffee, Coffee Leaf; Lin Zhe-hao, Gabee Lim Dong-Won, Jian Jiacheng, founder of Taipei Weitai Coffee and Taiwan Coffee Research Office, Rufous, Artista Perfetto; Hsinchu GB5 for his dedicated coffee.

Kaohsiung 36 flavor coffee; Pingtung Nearly Cafe; Taitung Haifeng coffee, Tianma hand roasted boutique coffee. The encouragement of many famous cafes and coffee people. Of course, I would like to thank my wife for tolerating me and continuing to play coffee and write coffee.

As an old saying goes, "the study of coffee is broad and profound." In the coffee industry, there is no talent, no experts, no masters, only students who study all their lives. Never too old to learn, the sea of learning is endless, but diligence is the shore. Long live coffee, drink too much innocence! "and use this book to share with you.